Homebrew Beer Recipes | Page 1254 | Browse 320,000+ at Brewer's Friend

Author:

SojBrewProj

Boil Size: 279 Gallons

Boil Time: 60

Boil Gravity: 1.064

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 8/5/2016 3:36 PM

Notes:

Author:

Eldritch Brewer

Boil Size: 22.1 Gallons

Boil Time: 46

Boil Gravity: 1.039

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: co2

Priming Amount: 11.73 psi

Creation Date: 2/11/2023 4:03 PM

Notes: Here is my all grain version of the beer brewed by Obama and his staff (see link below). Sadly, I was unable to obtain honey from the White House itself, but we do what we can.

https://obamawhitehouse.archives.gov/blog/2012/09/01/ale-chief-white-house-beer-recipe

Author:

weakvitalsigns

Boil Size: 7 Gallons

Boil Time: 30

Boil Gravity: 1.048

Efficiency: 66

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 3/27/2021 6:24 PM

Notes: 4g calc chloride, 3g gypsum, 1g salt in mash. Initial water temp was 152 which gave 140 for mash in. Started raising temperature at 24 mins, took about 10 mins to get to 165. Total mash time approx 80-85 mins. Sparge water temp was 195. 6 gal infusion gave a thick mash plus 2.5 gal spage yielded 7 gal wort. A rigorous 30-40 min boil should yield 6 or so gal fermentable wort.

First dry hop following high krausen on day 3.

Author:

LiqCourage

Boil Size: 15 Litres

Boil Time: 90

Boil Gravity: 1.067

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 1.0

Primary Temp: 21 ° C

Priming Method: co2

Priming Amount: 1.36 bar

Creation Date: 11/14/2020 3:58 PM

Notes: Recipe found on the internet, I made smaller modifications.

Cane sugar and invert sugar added after peak fermentation to primary. I used Lyle's Golden Syrup insted of invert sugar.

Author:

Biskit

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.106

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: BrownSugar

Priming Amount: 5oz

Creation Date: 11/20/2019 12:47 AM

Notes:

Author:

Odd Company Brewing

Boil Size: 350 Litres

Boil Time: 60

Boil Gravity: 15.6

Efficiency: 78

Mash Thickness: 2.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/21/2019 9:02 PM

Notes:

Author:

ServaesaPorFavor

Boil Size: 5.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 10/25/2017 9:16 PM

Notes: 15 Myer Lemons - sliced and frozen beforehand.
10g 71B Wine Yeast

6.25g Go-Ferm with rehydration of yeast

1g of Fermaid-K
2g of DAP
Add at 24 hours, 48 hours, 72 hours and 96 hours.

Backsweeten with honey - may need 1.5-3 lbs.
Add wine tannin.
Add 1 lb of lactose.
Add 6 vanilla beans.

Author:

ServaesaPorFavor

Boil Size: 4 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/6/2017 9:52 PM

Notes:

Author:

capnfolie

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/4/2016 6:28 PM

Notes:

Author:

bdr0679

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/23/2013 3:20 PM

Notes:

Author:

Tommy G. Holm

Boil Size: 15 Litres

Boil Time: 60

Boil Gravity: 1.015

Efficiency: 60

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2016 11:34 AM

Notes: Brewed: 02-07-2016
Process: Single infusion mash. Used the malt from Nelson IPA brewed on the same day. Added Munich Light, Crystal, Special B.
The Pale Ale in fermentables list is only to adjust the OG in the recipe.

OG: 1.070
Yeast starter: 250ml
FG: 1.020

Notes:
05-07-2016: Fermenting very slowly.

Author:

Tengel

Boil Size: 35 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 2.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/21/2016 8:53 PM

Notes:

Author:

Cushman9611

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.063

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/28/2016 2:22 AM

Notes:

Author:

swade@penncharter.com

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.088

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/16/2015 12:58 AM

Notes: 4 vials of WLP004
Start with 8 gallons of 175 degrees water.
Sparge with 165 degree water to get 6.5 gals to kettle.
Bottle with 4oz of priming sugar and age 3 months.
OG=1.090
FG= 1.024

Add 3 gals of 165 degree sparge water and stir well.
Runoff another 6 gals of wort.

Add 1oz of Norhern Brewer hops and boil for 75 mins.
Target OG= 1.040
Add 1 vial of WLP004 and ferment for 2 weeks.
Keg this batch.

Author:

Recklessbrewer

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2015 4:49 PM

Notes:

Author:

Wiregrass Brewing Company

Boil Size: 7 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 64

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 5/4/2015 11:44 PM

Notes:

Author:

Paul Stamilio

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: N/A

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/13/2012 7:39 PM

Notes:

Author:

platipuss

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 65

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/24/2014 6:30 PM

Notes:

Author:

GeirAndre

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.06

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/26/2013 12:48 PM

Notes: Brygget 9.5.2014
OG:1.068
Bruker ikke gjærlås da dette ikke fungerer så godt med WLP 530. Har satt en kopp over hullet i gjæreingsbøtta.

Tørrhumle tilsatt 15.05.2014
Fortsatt aktivitet i gjæringsbøtta.

FG: 1.008
Tappet på fat 21.5

06.06.14
Prøvesmaking:
Meget god på smak!
Mild fint sommerøl.

Author:

Milk The Funk

Boil Size: 6.1 Gallons

Boil Time: 60

Boil Gravity: 1.028

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/31/2018 8:10 PM

Notes: Optional: Choice of Herb such as: Lemon Verbena, Rosemary, and Lemongrass, added at 15 minutes left in boil.

:Please read instructions:

DIRECTIONS 1. In a medium saucepan, bring 1 liter of water to boil over high heat to make starter wort, or unfermented beer. Remove from heat and stir in 2 cups dry malt extract until completely dissolved. Bring back to a boil for 10 minutes, then cool to 120°F by covering pan with lid and running cool tap water over it. Once cooled, scoop 2 tablespoons Greek yogurt into a sanitized 64-ounce mason jar or glass jug, then pour in cooled wort on top. Cover the top of the vessel loosely with foil, then insulate with a blanket or neoprene sleeve. Hold as close to 110° as possible for 60 to 72 hours.

Heat 1.5 gallons water in a stockpot to about 160°F, then add all grain, stirring to avoid clumps. Cover pan with lid, remove from heat, and hold at temperature for 1 hour by wrapping pot in a thick towel. This is your "mash tun."

Meanwhile, in a separate kettle, heat another 1.5 gallons of water to 170°. This is your “hot liquor tank,” which provides a reservoir of hot water to rinse the grains with in a later state. When hot liquor tank comes to temperature, bring mash tun to 175° over medium heat, then turn off heat.

Place a large fine mesh strainer (12” in diameter has just enough capacity for 5 pounds of grain) over the top of a third 5-gallon brewing kettle. Pour the contents of mash tun through the fine mesh strainer into the kettle. Let stand until grain has fully drained. Ladle all 1.5 gallons of water from your hot liquor tank over the grains in the colander, rinsing off any additional sugars on the surface of the grains. When finished, taste the grains; all sweetness should be gone. If you taste any sugar, heat more water to 170° and rinse over the grains until they taste bland.

You should have about 3 gallons of wort in the kettle at this point. Bring to a boil over high heat, then stir in herbs. After 15 minutes, smell steam to ensure no aroma of cooked corn (DiMethyl Sulfide, or DMS). The goal is to sanitize the wort and boil off DMS without losing much yield. If you can detect DMS aroma in the steam, keep boiling until it is no longer apparent.

As you end the boil, switch off heat, and place thermometer in the wort. Pour 2 gallons of refrigerated purified water into the kettle, increasing volume to 5 gallons and dropping the temperature between 120 to 130°F. Stir vigorously with a large spoon to cool further if temperature is a little on the high side. Once at temperature, pour all liquid and solids from bacterial starter from step 1 directly into kettle. Cover tightly with foil or plastic wrap and insulate with a thick bath towel, holding at temperature for 24 hours to ensure sufficient acid formation. Because fermentation generates heat, the simple insulation is enough to stay above 100° overnight, ideal growing temperature for lactic acid-producing bacteria.

24 hours later, sanitize your fermentation carboy by diluting 1 teaspoon of Starsan sanitizer in a gallon of water inside the carboy. Shake up and roll the carboy on its side to ensure the liquid touches all interior surfaces and the opening. Pour out when complete. Pour off 10 ounces of your storebought unpasteurized sour beer (reserve for your well-deserved enjoyment), reserving just over 3 ounces (about the bottom quarter of the bottle) of liquid and yeast and bacteria-rich dregs from the bottom. Using an auto-siphon device, transfer soured wort into carboy, then pour in the remaining liquid and dregs into the carboy. Add an airlock and rubber stopper to the top, then set in a cool location in the high 60s to low 70s to favor yeast activity over further bacterial growth and souring.

Taste periodically, using your pipette reserved for sour beers, starting at about 2 weeks from initial brew day. When beer is both tart and lightly buttery (from diacetyl), add the brettanomyces, dumping the full vial into the carboy.

Taste again with pipette a week or so after brettanomyces addition. If the buttery flavor has dissipated and the beer tastes “bright,” use a sanitized hydrometer, testing jar, and pipette to take a sample. If the specific gravity is at or below 1.010, the beer is ready to be transferred to a keg or bottles; if not, continue fermenting until reaching this target. Do not replace beer tested to the carboy.

To carbonate, heat 1 cup of water to boiling, then turn off heat and add 4.5 ounces dextrose (corn sugar) to hot water and stir until dissolved. Pour into carboy through a sanitized funnel and let sit for 10 minutes, then use auto-siphon to transfer liquid into bottles, and adding caps and sealing them as you go. This should yield approximately 48 12-ounce bottles. Alternatively, transfer to sanitized keg and carbonate following keg carbonation instructions. For natural carbonation, the beer should be ready in 2 to 3 weeks.